This is a delicious all in one roast dinner using a lamb mini roast, baby carrots and new potatoes tossed in a citrus and herb mix. All ready in under an hour and fuss free.
1 x 350-400g lean lamb mini roasting joint (thick flank or topside). For the citrus vegetables: 2 tablespoons rapeseed or olive oil 3 tablespoons freshly squeezed orange juice Small bunch fresh thyme leaves • 4 garlic cloves, peeled and finely crushed • 2 teaspoons Chinese five-spice powder • 400g baby carrots, cleaned and trimmed • 400g baby new potatoes, halved • 3 tablespoons thick cut Seville orange marmalade, warmed • Extra thyme leaves, to garnish
Preheat the oven to 190°C, 170°C Fan, Gas Mark In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese five-spice. Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture. Lightly shake the pan to spread out and coat the vegetables. Place the joint on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables and roast for 25-30 minutes. Remove from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables. Return to the oven and continue to cook for a further 10 minutes. Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve the lamb and serve with the vegetables.
